My guest said it was the best meal he had ever had. Looks great on the plate and the flavors are perfect. Served it as an appetizer for a dinner party we had at home and it was a total crowd pleaser. I only had a lb of the eggplant so I have a lot leftover. IN LOVE with this cashew butter, I think i'll do something with tofu and veggies with it. all the ratios were fine for me and I saved the oil in a jar of leftover sundried tomato oil for future use. This Turned out great for me, I think it works best if you have a high powered blender like a vitamix or a Blentec. I can see using the cashew butter and pickled peppers on many other veggies. This is an absolutely exquisite dish and parry trick. It’s a tad involved, so I’m curious to see if there is a way to get this meal 95% completed before guests arrive and then finish the eggplant in the oven once people are ready to eat.įar and away the best eggplant recipe I have ever prepared. Every single ingredient came together beautifully and this dish worked best when you get all flavors in one bite. I cut the fish sauce in half since my family doesn’t love that flavor, but it still felt very balanced. Wow, phenomenal dish with a totally unique flavor profile within the cashew butter. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy. They’re palm-size and streaked with purple and white. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes. (Work in 2 batches if needed, adding another 3 Tbsp. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. Heat a dry large cast-iron skillet over medium-high. Step 5īlend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini). Transfer cashew mixture to a medium bowl. Strain through a fine-mesh sieve into a small bowl save oil for another use. Cover and chill.Ĭook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Step 3ĭo Ahead: Pickles can be made 1 week ahead. Pour hot pickling liquid over and let cool. Step 2Ĭombine bell peppers and chiles in a medium heatproof bowl or container.
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
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